Vindaloo - spicy curry
kilo of pork cut into cubes. Not soo small.
piece of ginger cut into slices
so not one clove, but the whole thing. Peel all the separate cloves
roughly chopped. If you like spicy leave the seeds in, if not take them out
of ground coriander
of ground cumin
of smoked paprika
cubes of chicken stock
cans of peeled tomatoes
one can is 400 gr
from a block
olive oil for baking
Make a chili paste combining the ginger, garlic, onion and the chilies. This is easiest in a stickblender. Add a bit of olive oil if needed to smooth it.
Brown the meat in batches in a large pan in the olive oil.
Add the curry paste and stir until it starts to smell really good. Add the coriander, cumin, paprika, cayenne and garam masala and bake this for a while too.
Add the cans of tomato, the fenegriek and the stockcubes and stir again.
Put the vinegar into the pan. Stir everything well and bring to the boil. Lower the heat and put the lid on the pan. Leave this to simmer for about 1,5 to 2 hrs or until the meat is tender.
Add the coconut at the last minute and leave it to melt in the mixture.
Serve with white rice
This recipe is from
In Simone's Kitchen